Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview

Abstract

Cumin is a seed spice belonging to the family umbelliferae. Cumin and value added products from cumin are used in food flavoring and perfumery. Cumin contains volatile oil (3–4%), cuminaldehyde, the major active principle, which is present to an extent of 45–50%. Cumin and value added products from cumin, viz., cumin oil and oleoresin are exported. Cumin powder forms the main component of many spice mixes and curry powders. Cuminaldehyde is an important phytochemical and possesses many health benefits. Alcohol and water extract of cumin are reported to possess many nutraceutical properties like antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic. Cumin and value added products from cumin can be a good source of nutraceuticals with many biological activities. Incorporation of cumin into food products will have the benefits of a flavorant and nutraceutical at the same time. In the present review, the chemistry, processing, and biological activities of cumin and its components are discussed.

Keywords:

• Cumin
• biological activity
• antioxidant
• oil
• oleoresin
• processing
• flavorant

ACKNOWLEDGMENTS

The author is thankful to Dr. V. Prakash, Director, Central Food Technological Research Institute, Mysore and to Dr. N. Krishnamurthy for their constant encouragement.